
The only thing worse than brown sugar drying like cement in a container is the container has metal hinges so it can't be reheated in the microwave when the inevitable happens. Between Christmas and New Year's, I filled up my container with brown sugar after the holiday baking. Then I added a soaked terracotta bear and closed it. Here we are, eight weeks later and halfway through the baking recipe, I reached into the cupboard for my brown sugar airtight container, and it was completely dry. So much so that even an ice pick won't break to lose to the microwave. There's no problem just microwaving the brown sugar for less than a minute and covering it with a damp paper towel. . .but if you can't mine enough brown sugar to microwave, the container becomes useless. So now another expensive container goes to waste and I continue my search for the perfect container.

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